17 Dec 2017

Gingerbread & Cinnamon Cupcakes With Spiced Vanilla Frosting

When the weather is cold outside, I absolutely love staying in my dressing gown, popping a movie on and doing some baking. Winter calls for all the warming flavours and I was inspired to bake some gingerbread and cinnamon flavoured cupcakes.

Here is the recipe so you can bake them too!

INGREDIENTS

makes 12

For the cupcakes:

125g butter

⅔ cup caster sugar

1 cup self-raising flour

2 medium eggs

2 tbsp milk

¾ tbsp cinnamon

1 tbsp ground ginger

For the frosting:

2 cups icing sugar

2 tbsp margarine

2 tbsp milk

½ tsp vanilla extract

1 tsp cinnamon

For the toppings (optional):

Salted pretzels

Gingerbread biscuits

Chocolate chips

Nutella

RECIPE

Start by preheating the oven to 200ºC and popping some cupcake cases in a cupcake tray. These gorgeous metallic ones are from Asda!

Next, mix together your butter and sugar until smooth. Slowly add in the eggs, flour, milk, cinnamon and ground ginger. Mix these all together until a smooth batter is formed.

Pop these in the oven for 15-20 minutes or until fully baked. I use the knife test to see if the batter in the middle is fully cooked.

Once baked, remove from the oven and leave to completely cool (this is the hardest part - I have no patience at all!). The smell when they are fresh out of the oven is amazing!

Now time to make the frosting! Mix together all the frosting ingredients slowly and bit by bit (so there isn't a cloud of sugar).

Once mixed to a consistency that is thick enough to pipe, pop it into a piping back and put some frosting onto the top of your cupcakes.

Top with a treat of your choice, I went for salted pretzels because they are YUM.